Warm Bread Salad Of Crispy Pancetta Parmesan Poached Egg Recipes

Steps:

• Preheat oven to 400 degrees. Tossbread with oil and a pinch of salt.Spread onto a baking sheet,and bake until golden brown andcrisp, about 15 minutes.
• Combine endives, radicchio,lettuce, and frisee in a bowl. Addhazelnuts, bacon, and croutons.Drizzle with half the vinaigrette,and toss well to combine.Add remaining vinaigrette asdesired. Season with salt andpepper. Garnish with cheese.

Steps:

• Preheat the oven to 200°C/400°F/Gas6.
• Leave the eggs in their shells at this point (you will need to poach them later on).
• Shave the parmesan with a vegetable peeler and put to one side.
• Peel and slice the garlic.
• Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
• Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
• Bake for 10 minutes until the bread is crisp.
• Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
• Mix the lemon juice with 8 tablespoons of olive oil and season.
• Put a big pan of unsalted water on to boil.
• In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
• Divide between 4 plates.
• When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
• Simmer for 4 minutes if you like a soft egg, or to your liking.
• Place an egg on top of each salad and add the parmesan shavings.
• Serve straight away - Don't let the eggs get cold!

Steps:

• Combine the spinach and red onions in a large bowl.
• Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
• In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
• To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
• Serve in a salad bowl, garnished with pine nuts.

Steps:

• Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
• Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
• Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
• Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
• Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.

Steps:

• Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
• Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.

Steps:

• 1. Preheat oven to 400 F. 2. Remove crusts from ciabatta and discard, then tear into finger-sized pieces. Place on a baking sheet, drizzle with a little olive oil and toss with garlic, salt and pepper. Bake for 10 minutes until crisp, then lay the pancetta over the bread and bake for 5 more minutes until crispy. 3. Mix lemon juice with 8 Tbsp of oil and season with salt and pepper. 4. Poach your eggs. 5. In a large bowl toss the salad leaves, pancetta, bread and dressing together. Divide between 4 plates. Place an egg on each salad and shave Parmesan over the top.